Description

This Creamy Zucchini Noodle Chicken Alfredo is a lighter take on the classic, replacing pasta with zucchini noodles for a healthier dish. Tender chicken, a creamy Parmesan sauce, and garlic make this a quick and indulgent meal, perfect for busy weeknights.

Ingredients

3–4 boneless, skinless chicken breasts (cut into bite-sized pieces)

2 medium fresh zucchinis (spiralized or sliced into noodles)

1 cup heavy cream

1 cup freshly grated Parmesan cheese

3 cloves garlic (minced)

2 teaspoons extra virgin olive oil

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Chop the chicken into bite-sized pieces, spiralize the zucchinis to create noodles, and grate the Parmesan cheese.
Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 6-8 minutes, until golden brown and cooked through. Stir occasionally to ensure even cooking.
Lower the heat slightly and add the minced garlic. Sauté for about 30 seconds, being careful not to burn the garlic.
Add the zucchini noodles to the skillet and cook for 3-4 minutes, until slightly soft but still crisp. You want them to retain a bit of texture.
Pour in the heavy cream and gently simmer, stirring to combine. Gradually add the Parmesan cheese, stirring until the sauce is smooth and creamy.
Mix everything together, ensuring the chicken and zucchini noodles are well coated in the sauce. Season with salt and pepper to taste, and serve immediately.

Notes

Add spinach, mushrooms, or cherry tomatoes to the skillet for extra flavor and nutrients.

For a spicy twist, add red pepper flakes to the sauce.

Try substituting mozzarella or Gruyère cheese for a richer flavor.

For a different protein, swap the chicken for shrimp or grilled turkey breast.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 4g
Sodium: 600mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 28g
Cholesterol: 110mg